Our favourite Weber recipes

July 6, 2018

Whether it’s their charcoal or gas barbecues, the legendary flavour achieved by cooking on a Weber is at the heart and soul of everything they do and that is why Outdoor Living Direct Hoppers Crossing is proud to be a Weber Specialist Dealer. We stock the entire range of Weber including all barbecues and accessories. We’re your one stop shop for all your Weber needs and our friendly, trained staff are there to help you choose the right barbecue for you. As well as being a proud Weber Specialist Dealer we also love cooking on our Weber’s and sharing our favourite recipes. Below are a few of our favourites. All super tasty and guaranteed to satisfy your taste buds.

Step 2Add the prawns and marinade for 30 minutes. If using wooden skewers for the prawns, soak in water for at least 30 minutes.

Step 3Prepare the barbecue for direct and indirect cooking over medium heat(190°C to 230°C).

Step 4Thread the prawns onto the skewers.

Step 5Place the crabs over direct medium high heat and barbecue for 3 to 4 minutes on each side. Add the prawn skewers to the barbecue and cook over direct medium heat for 2 minutes on each side. Add the oyster to the barbecue and cook over indirect medium heat for 4 minutes.

Step 6Remove all the seafood from the barbecue and serve onto a platter. Finally, spoon the reserved Thai dressing over the oysters.

1 red or yellow capsicum, stem and seeds removed and cut into quarters

6 large flour tortillas

1 avocado, sliced

Salsa

Method

Step 1
To make the marinade: Use a shallow, non metal container and combine the ingredients. Add the chicken to the marinade, turning to coat each side. Cover and refrigerate for 4 hours, turning occasionally.

Step 2Remove the chicken breasts from the marinade and discard the marinade. Cook the chicken breasts over direct/medium heat. Preheat a hotplate over direct/high heat and cook the onion slices, tomato slices and capsicum
quarters. The chicken and onion will take 4 to 8 minutes each side and the tomato and capsicum will take 3 to 4 minutes each side.

Step 3Wrap the tortillas in foil and heat for about 1 minute. Cut the capsicum into strips and slice the chicken. Place the chicken, onion, tomatoes, capsicum and avocado in warm tortillas and roll up to eat. Serve with salsa.

Method

Step 1Prepare the barbecue for direct cooking over medium heat (180-230°C) and preheat a Weber large frying pan for 10 minutes.

Step 2Sautee the speck over direct medium heat for 5 minutes or until crispy. Remove the speck from the frying pan onto paper towel with a slotted spoon, leaving fat behind.

Step 3Place the cooked cubes of potato, cumin and paprika into the frying pan and cook for 10 minutes or until golden and crispy, you may need to add a dash of olive oil.

Step 4Remove the potatoes from the pan and set aside. Add two tablespoons of olive oil and add the vegetables, sauté for 5 minutes. Add the potatoes and speck back to the frying pan and toss to combine.

Step 5Prepare the barbecue for indirect cooking over medium heat (180-230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet. Crack the eggs on top of the potato mixture and continue to cook over indirect medium heat for 10 to 15 minutes or until the eggs are cooked to your liking.

Step 6Remove the frying pan from the barbecue and top with the parsley (or coriander), avocado and salsa.

Method

Step 2Dry the skin of pork with paper towel, or leave in the refrigerator overnight uncovered. Using a small sharp knife, score the skin at 1cm intervals, being careful not to cut into the meat.

Step 3In a small bowl, mix together the five spice and 1 teaspoon of the olive oil, to make a paste. Flip the pork belly over so the skin side is facing down. Rub the five spice paste all over the flesh of the pork, taking care to not get the paste on the skin. Flip the pork belly back over and drizzle the remaining 1 teaspoon of olive oil onto the skin, then sprinkle the sea salt. Rub the olive oil and salt into the cuts.

Step 4Once the barbecue has preheated, make adjustments to the burner controls if required for the high temperature pork crackle roast setting. Place the pork belly on and cook for 20 minutes.

Step 5After 20 minutes, adjust the burner controls to reduce the temperature to the roast setting, cook for a further 35-40 minutes.

Step 6While the pork belly is cooking, place all of the glaze ingredients into a saucepan. Heat the glaze on a side burner (or stove top) over high heat, bring to the boil. Reduce the heat to a gentle simmer and cook for 10 minutes, or until the glaze has reduced and thickened slightly.

Step 7Once the pork belly is cooked, allow to rest for 10 to 15 minutes before serving. Thickly slice the pork belly and serve with the warm glaze.